Tuxedo Chocolate Cheesecake

by Pamela

chocolate cheesecake, cheesecake

This isn’t just any ol’ chocolate cheesecake. Don’t let its simple exterior fool you. This tuxedo chocolate cheesecake has three luscious layers of chocolate. A flourless Nutella chocolate cake bottom, a rich and creamy chocolate cheesecake center, and a white and dark chocolate top layer. If that’s not enough chocolate for you…it’s wrapped in a dark chocolate ganache. Are you drooling yet?

Yes, this chocolate cheesecake is a chocolate lovers fantasy (or nightmare if you’re on some kind of diet). It’s quite literally the stuff dreams are made of.

Well, lots of people dream of cheesecakes, but I’m not like most people. You see, I’ve got this thing with cream cheese…I’m not a fan. This leads to one of those marital situations that they mean when they say “in good times and in bad.” Craig is a cream cheese fiend and rarely, if ever finds any in the house. So he goes on his cream cheese benders at work, when they bring in bagels. When he does see a package of cream cheese in our refrigerator he’s like a four year old at Christmas. He practically jumps up and down asking if he can have it or what I’m making.

There are three luscious layers of chocolate in this tuxedo chocolate cheesecake

Lucky for him 😉 I occasionally need to make a cheesecake. Hey, just because I don’t like them doesn’t mean that I don’t make a REALLY good one.

The chocolate cheesecake that’s in the center of this tuxedo cheesecake is one of my go to recipes. Everyone loves this one. It’s rich, chocolatey, and just a tad boozy. The normal recipe calls for Frangelico and Kahlua, but I used Amaretto and Kahlua this time (I was out of Frangelico and good luck buying booze on Sunday in Texas).

There are three luscious layers of chocolate in this tuxedo chocolate cheesecake

So this tuxedo chocolate cheesecake is probably what every chocolate cheesecake lover could want…triple the chocolate! The bottom layer is traditionally a chocolate cake, but to make things super rich and chocolatey I used my favorite flourless chocolate cake recipe. The second layer is the chocolate cheesecake I just told you about, but I cut the recipe in half so that the layers of this cheesecake would be equal in size. The top layer is a white chocolate mascarpone mousse with dark chocolate bits in it. Then finally, the whole thing is covered in a dark chocolate ganache icing. Pouring hot ganache over top of the cake would melt the mousse and turn the whole thing into a hot mess.

If I haven’t put you into a chocolate, or cheesecake, coma by describing it then you just need to break out your spring form pan and make one. I insist that you do it right now. This cheesecake is going to make you one very popular person.

Tuxedo Chocolate Cheesecake
Prep time
Cook time
Total time
This tuxedo chocolate cheesecake has 3 layers of chocolate. A flourless chocolate cake bottom, chocolate cheesecake center, and a white chocolate top.
Recipe type: Dessert
Cuisine: American
Serves: 16
  • Nutella Flourless Chocolate Cake (click link for recipe)
  • Chocolate Cheesecake
  • 1¼ Pounds Cream Cheese (very soft, room temperature)
  • ¾ Cup + 2 Tablespoons Sugar
  • ½ Cup Unsweetened Cocoa Powder
  • 2 Large Eggs (room temperature)
  • ¼ Cup Whipping Cream
  • 1 Tablespoon Kahlua
  • ¾ Tablespoon Frangelico or Amaretto
  • ½ Teaspoon Vanilla Extract
  • White Chocolate Mascarpone Mousse
  • 7 Ounces white chocolate (finely chopped)
  • ⅓ Cup Frangelico or Amaretto (use the same as in chocolate cheesecake)
  • ¼ Cup Water
  • ½ Teaspoon Vanilla Extract
  • 1 8 Ounce Container Mascarpone Cheese
  • 1 Cup Chilled Whipping Cream
  • ½ Cup Finely Chopped Dark Chocolate
  • Chocolate Ganache
  • ¾ Cup Whipping Cream
  • 12 Ounces Dark Chocolate (chopped fine)
  1. Nutella Flourless Chocolate Cake
  2. Make the cake and set it aside to to cool. Once the cake has cooled, level the top so that it's flat and even.
  3. Chocolate Cheesecake
  4. Position rack in center of oven and preheat to 300 degrees Fahrenheit.
  5. Line the bottom of a 9 inch springform pan with parchment paper then oil or butter inside of pan and paper.
  6. Add cream cheese and sugar to bowl of stand mixer and beat until smooth.
  7. Slowly add in cocoa powder and beat eggs in 1 at a time. Make sure each ingredient is fully incorporated before adding the next.
  8. Add in cream, liqueurs, and vanilla. Scrape down sides and beat until mixture is smooth and creamy.
  9. Pour mixture into prepared springform pan and bake for 90 minutes. The outer 3 inches of the cake should be set, and slightly puffy, while the center is set but still moist looking.
  10. Cool on rack until it's room temperature then chill in refrigerator until ready to use.
  11. White Chocolate Mascarpone Mousse
  12. Add white chocolate, liquor, water and vanilla in top of double boiler pan set over simmering water. (You can also use a metal bowl that's set on top of a deep saucepan with an inch of water in it instead of a double boiler. DO NOT let the top of the water level touch the bottom of the bowl)
  13. Whisk until everything is smooth (mixture will be very watery).
  14. Pour white chocolate mixture into a large bowl (if using a double boiler); slowly whisk in mascarpone cheese until mixture is smooth.
  15. Cool mascarpone mixture until room temperature.
  16. Beat chilled cream in medium bowl until stiff peaks form.
  17. Gently fold whipped cream into mascarpone mixture.
  18. Cover and chill white chocolate mousse until set. Once mixture has set, fold in the chopped dark chocolate.
  19. Assembly
  20. Lay cake layer on serving platter and make sure that it is centered. To help make frosting the sides easier, lay four strips of parchment paper under the cake so that the cake overlaps the paper and the paper covers the edges of the plate.
  21. Remove the cheesecake from the springform pan and carefully remove the parchment paper and lay this layer on top of the cake. This is usually easier if you carefully tip the cake over so that the top of the cake is laying on your hand. Peel off the paper and carefully set the bottom of the cheesecake on top of the flourless chocolate cake.
  22. Make sure that both layers are even and use a sharp knife to trim off any wonky edges.
  23. Place the springform pan around both layers and close it so that it is snuggly wrapped around the cakes.
  24. Spoon the mascarpone mousse mixture onto the top of the cake. Fill the mousse up to the top of the pan.
  25. Run a knife around the top of the mousse layer so that it's slightly separated from the pan (this makes removal of the pan easier). Chill the cake for at least 2 hours.
  26. While the cake is chilling, at any point, make up the chocolate ganache.
  27. Heat the cream for 1 - 1½ minutes.
  28. Pour the chocolate into a bowl then pour the hot cream over the chocolate and let sit for 2 minutes.
  29. Stir until chocolate melts then let the ganache cool until it hardens up like icing.
  30. Remove the cake from the refrigerator and carefully remove the springform pan.
  31. Use an offset spatula to spread ganache in a thick layer around the sides of the cake.
  32. Run a knife point around the base of the cake to make removing the paper strips easier. Carefully slide the parchment strips out from under the cake.
  33. Chill cake.
  34. Serve.
This is a really rich cake and I highly recommend cutting it into 16 slices. People can always go back for more.


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Bernadine Butkowski April 4, 2015 at 7:08 pm

34 instructions?? I have to make this for my party. We all like chocolate.
You didn’t say how long it takes? Will let you know how it comes out.

Pamela April 5, 2015 at 9:59 am

Don’t look at it as 34 instructions…look at is as it’s 3 cakes. Plus, half of the instructions I’ve listed on here are for the assembly of the cake. None if it is hard to do. Besides MOM…I’ve seen you make 8 layer wedding cakes with an enormous fountain in the middle. If you can do that…you can make this cheesecake. 😉

georgie April 4, 2015 at 11:40 am


Pamela April 5, 2015 at 9:55 am

Thanks Georgie!

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